Matty's Spanakopita Picnic Pies
Prep. Time:
30 mins
Baking Time:
40 mins
Total Time:
80 mins
Serves:
Makes 6-8 individual pies
We saw Matty invent these lovely Spanakopita style picnic pies in week 5 of The Great British Baking Show ™. He used ricotta, but that is an expensive ingredient that tends to leave the filling really moist, and this dish uses the more traditional Greek filling.
TIPS
Ensure spinach is very well drained to prevent soggy pastry
Hot water crust pastry works best when warm, so work quickly
These pies can be made ahead and reheated
Great for picnics or lunch boxes once cooled
Ingredients
Instructions
Make the Pastry
Put flour in a large bowl and make a well in the center.
In a saucepan, bring water, lard/butter, and salt to a boil.
Pour the hot mixture into the flour well and mix quickly with a wooden spoon until it forms a dough.
Turn onto a floured surface and knead briefly until smooth. Cover and let rest for 30 minutes.
Prepare the Filling
If using fresh spinach, wash thoroughly and sauté in olive oil until wilted. Drain in a colander, pressing out excess water. Chop roughly.
If using frozen spinach, thaw completely and squeeze out as much water as possible using clean kitchen towels.
In a large bowl, combine spinach, crumbled feta, beaten eggs, roasted peppers, sun-dried tomatoes, green onions, herbs, black garlic, nutmeg, and black pepper.
Mix well and taste - adjust seasoning (remember feta is salty).
Assemble the Pies
Preheat oven to 375°F (190°C).
Divide pastry into portions (keep 2/3 for bases, 1/3 for lattice tops).
Roll out pastry and line individual pie tins or muffin tins.
Fill each pastry case with the spinach mixture, leaving space at the top.
Roll remaining pastry and cut into strips for lattice tops.
Create lattice pattern over each pie by weaving strips over and under.
Brush lattice with beaten egg wash.
Bake
Bake for 35-40 minutes until pastry is golden brown and filling is set.
Cool for 10 minutes before removing from tins.
Serve warm or at room temperature.
